(serves 10) 

INGREDIENTS

600g (1) sourdough loaf, crusts removed

Roasted Garlic

90ml (6 tbsp) olive oil

leaves from 1 sprig rosemary, roughly chopped

1 x 3.5 to 4 kg turkey

flaky sea salt and freshly ground black pepper

250ml (1 cup) cream

250ml (1 cup) chicken stock liquid

15ml (1 tbsp) balsamic vinegar, or to taste

METHOD

Preheat oven to 190ºC.

Cut sourdough loaf into 12-16 chunky pieces and place in a large bowl.

To make garlic oil: squeeze pulp from 12 cloves Roasted Garlic and place in a small bowl. Mash with a fork, add oil and rosemary and combine.

Using a pastry brush liberally brush the inside cavities of the turkey with the garlic oil and pour remainder over sourdough.  Mix sourdough and oil to combine well and ensure sourdough has absorbed all the oil.

Season sourdough generously with salt and pepper.  Stuff the centre and neck cavities of the turkey with the sourdough stuffing.

Fold wing tips onto the back of turkey and secure the legs with twine.  Place in a large roasting tray and brush with cream.

Adjust oven to 180ºC, place turkey in oven and roast for 30 minutes. Baste again with the cream and continue to do so every 20-30 minutes.

Reduce temperature to 160ºC and bake turkey a further 1½-2 hours until juices run clear and turkey is cooked.

Remove turkey from roasting tray to another warmed roasting tray and leave to rest covered in aluminum foil for 20 minutes.

To make jus:  Place roasting tray over a medium heat and pour in the turkey stock.  Stir to combine and remove all baked on bits off the base of the tray.  Bring to the boil and simmer to reduce by 1/3.

Season jus to taste with salt, pepper and balsamic vinegar.

Carve Turkey and serve immediately accompanied with the jus.

Roasted Garlic

Use in salad dressings or simply spread onto barbecued bread and drizzle with olive oil. 

INGREDIENTS

3 heads of garlic

thyme sprig

1 tbsp olive oil

½ tsp flaky sea salt 

METHOD

Preheat oven to 180ºC. Place a small pot of water onto a high heat to bring to the boil.  Trim top quarter off the whole garlic heads to expose cloves.  Place heads into pot and cook for 10 minutes.  Drain and discard loose skin. Puncture sides and top with a fork.

Place into a ceramic dish with thyme and drizzle with oil.  Sprinkle with salt. Place into oven.

Roast for 40 minutes or until cloves begin popping out of skins.

Cool garlic and refrigerate for up to one week.  When ready to use squeeze garlic out of skin.